TWD: Gooey Chocolate Cake
For this weeks Tuesdays with Dorie challenge, Leigh at Lemon Tartlet picked Gooey Chocolate Cake.
After participating in several more complicated events, I breathed a sigh of relief at this one. I have served many molten cakes to my guests. So this weekend I put the ingredients together and gave it a try.
I ran out of bittersweet chocolate so I placed mini semi sweet chips on the top. I cooked for exactly the 13 minutes and took them out to cool.
To finish the cake off I placed a handful of raspberries on top and drizzled a White Chocolate Espresso sauce on top of it.
It was goey and chocolatey but I have to say it did not beat my favorite which is from Roy’s Restaurant in Hawaii. I agree with Dorie that this one did feel like you needed to have something with it. My Roy recipe is great all on its own, other than a bit of whipped cream. But it a good cake to have in my arsenal. I might try with another type of chocolate next time.
Gooey Chocolate Cake
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 ounces bittersweet chocolate,
4 ounces coarsely chopped,
1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar
Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.
Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.
In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.
Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates. 
April 1, 2008 @ 1:02 pm |
Filed under Blog Challenges, Dessert 
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Chelle Said,
April 1, 2008 @ 1:44 pm
Great pictures! Your raspberries look divine and your cake perfectly gooey!
Shari Said,
April 1, 2008 @ 1:58 pm
The raspberries look lucious! And your cake has that gooey, yummy look to it!
Madam Chow Said,
April 1, 2008 @ 2:46 pm
Lovely! And I’ve been to Roy’s on Oahu, Maui, New York, and Atlanta, but I’ve never tried their molten chocolate dessert, an oversight that I plan to rectify when we go to Hawaii this summer! I’d love to see that Roy’s recipe, too!
CB Said,
April 1, 2008 @ 3:07 pm
Oh man. The white choco sauce and raspberries look divine! Great job!
Clara
Rebecca Said,
April 1, 2008 @ 3:12 pm
White chocolate espresso sauce? Fresh raspberries? Ah, YES.
Annemarie Said,
April 1, 2008 @ 3:23 pm
I love your pics! The raspberries look so yummy with this!
Erin Said,
April 1, 2008 @ 3:26 pm
This looks wonderful. I bet the raspberries and the sauce were fabulous!
Lemon Tartlet Said,
April 1, 2008 @ 4:01 pm
They’re adorable! The chocolate chips are what I wanna try next time.
Marie Said,
April 1, 2008 @ 4:02 pm
Your cake looks absolutely gorgeous. I love the raspberries, and white chocolate espresso sauce … YUMMY!! Well done!
LyB Said,
April 1, 2008 @ 4:50 pm
White Chocolate Espresso sauce sounds divine! Looks like raspberries was a popular choice to match these little chocolate devils, I think I’ll have to try next time!
mary Said,
April 1, 2008 @ 6:17 pm
those are so beautiful! the raspberries really add a nice touch….ooh, and that sauce!
Donna Said,
April 1, 2008 @ 6:18 pm
Scrumptious! Your cakes look nice with the raspberries on them. The white chocolate espresso sauce sounds great!
Karina Said,
April 1, 2008 @ 7:05 pm
The raspberries and white chocolate espresso sauce sound amazing! What a fantastic idea! Your cakes look wonderful.
noskos Said,
April 1, 2008 @ 8:02 pm
Great looking cakes!! Love the combination with the raspberries!
Cecilia Said,
April 1, 2008 @ 10:01 pm
You cakes look divine!
I thought these cakes tasted good, but now I want to try this Roy’s recipe for molten chocolate cakes. Do you have the recipe?
Natalie Said,
April 2, 2008 @ 2:55 am
Beautiful job!
Gretchen Noelle Said,
April 2, 2008 @ 3:14 am
The fresh raspberries sound great and the espresso sauce sounds even better. You talk about the Roy and his recipe…where is it?!
Cheri Said,
April 2, 2008 @ 4:16 am
Hi,
For those of you interested in doing your own comparison here is the link to Roys - http://www.thefiengroup.com/roys.html. I’d say Dorie’s is more cake than molten and Roy’s is more molten. Both are chocolate and goodness.
Dolores Said,
April 2, 2008 @ 5:37 am
Thanks for sharing Roy’s recipe.. several of my friends have visited his restaurant and swear by that dessert, so I was curious. And great job with Dorie’s version. I love the raspberries!
Big Boys Oven Said,
April 2, 2008 @ 7:55 am
Looks so incredible awesome! wow
Jaime Said,
April 13, 2008 @ 1:57 am
i love roy’s but have not tried their version of this cake.
it’s beautiful w/the raspberries on top!